Description
These moist and flavorful vegan pumpkin muffins are the perfect fall treat! Made with real pumpkin puree and warm spices, they’re ready in just 10 minutes for a quick breakfast or snack.
Ingredients
– 1 1/2 cups all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground ginger
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon salt
– 1 cup pumpkin puree
– 3/4 cup unsweetened plant-based milk
– 1/2 cup brown sugar
– 1/4 cup vegetable oil
– 1 teaspoon vanilla extract
Instructions
1. – Preheat the oven to 400°F (200°C). Grease a 12-cup muffin tin or line with paper liners.
2. – In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
3. – In a separate bowl, combine the pumpkin puree, plant-based milk, brown sugar, oil, and vanilla extract. Stir until well combined.
4. – Pour the wet ingredients into the dry ingredients and stir just until combined, being careful not to overmix.
5. – Divide the batter evenly among the prepared muffin cups, filling them about 3/4 full.
6. – Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean.
7. – Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes
– For a sweeter muffin, you can increase the brown sugar to 3/4 cup.
– Try adding chopped walnuts or pecans to the batter for extra texture and flavor.
– Store the muffins in an airtight container at room temperature for up to 4 days, or in the freezer for up to 3 months.
- Prep Time: 10
- Cook Time: 15
- Category: Dessert
- Method: Baking
- Cuisine: American